Stuffed Chicken Breasts

This is truly a "Dunkin Family Favorite", we have been making this for a very long time. It sounds complicated, but it really is not. It is a beautiful way to wow your guests, it presents beautifully on the plate. I served with Hollandaise sauce, as I normally do and roasted carrots.

2-4 Chicken Breasts

1/4 lb Prosciutto or thinly sliced ham

1/4 lb Swiss cheese

Poultry seasoning

Capers

Asparagus - cut into 3rds

Hollandaise Sauce (I use Knorr in the packet), less fat and tastes great, I also add a dash of lemon.

Carefully slice the breast in half, but not all the way thru, you want to open it like a book

Place it between plastic and pound it out a bit

Sprinkle poultry seasoning generously, then capers (about 1 tsp), add your layer of ham and then a slice or two of Swiss, finally add your asparagus spears

Roll it up jelly roll style using plastic wrap, twist the ends tightly for a good seal (imagine rolling it up on top of a sheet of plastic wrap then wrapping the log really well in that plastic wrap (kinda like making compound butter)

Poach in barely simmering water for 15 minutes or so, check for internal doneness before removing with a thermometer, it should read 165 degrees, let cool for several minutes

Slice into coins and serve with Hollandaise on the side or pooled under the chicken coins

**It goes really well with pasta and risotto or even rice